Salad Of Lamb Sweetbreads And Cèpes

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2 1/2 lbs. lamb sweetbreads


1 tbsp. white wine vinegar

10 tbsp. vegetable oil

24 medium cèpes (porcini), stemmed, cleaned, and halved

Freshly ground black pepper

1/2 tsp. cayenne

1 large head green leaf lettuce, paler green leaves only,

leaves separated and cut into large pieces

1 medium head frisée or chicory, leaves seperated and

cut into large pieces

1/2 head radicchio, leaves separated and cut into large pieces

1/2 bunch chives, chopped

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